Author: Dino

Dino agreed to join the supper club based on the assumption that he wouldn't be preparing dishes, only tasting them. Even though he was completely misled, Dino has begrudgingly learned to enjoy dabbling in the culinary arts.
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Firebird’s Chicken Pasta

Recipe from Tastebook

Serves 4

Pasta

Ingredients

  • 2 lbs – penne pasta
  • 4 – chicken breasts, grilled
  • 4 slices – applewood-smoked bacon, cooked
  • 3 cups – chile asiago cream sauce (see recipe below)
  • 3 Tbsp – green onions, chopped
  • 1 – large fresh tomato, diced Parsley

Preparation

  • Season the chicken breasts with salt and pepper, grill over medium high heat until juices run clear.
  • Cook pasta according to package directions, drain.
  • Add the cooked bacon and grilled chicken to a large saute pan, add the chile Asiago cream sauce and the pasta, cook until heated through.
  • Top with diced tomatoes and diced green onions.

Chile Asiago Cream Sauce

Ingredients

  • 2 Tbsp – olive oil
  • ⅓ cup – chile rub (ancho chile powder, paprika, cayenne pepper, sugar and salt)
  • 2 – garlic cloves, minced
  • 1 – shallot, minced
  • ¼ cup – white wine
  • 1 cup – chicken stock
  • 1 cup – heavy cream
  • 1 cup – milk
  • 1 tsp – kosher salt
  • 1 tsp – ground black pepper
  • Roux – (Wisk 2 Tbsp flour with ½ cup of chicken stock to make a paste)
  • 1 ½ cups – Asiago cheese, grated
  • 3 Tbsp – basil, roughly chopped

Preparation for the Sauce

  1. Heat the olive oil in a sauce pan on medium high heat, add the shallots, garlic and chile rub, cook until softened but not browned.
  2. Add the wine and cook until reduced by half.
  3. Add the chicken stock and bring to a simmer.
  4. Add the heavy cream, milk, salt and pepper, cook for about 3 minutes.
  5. Add the roux, cheese, and basil, stir until thickened.
  6. Remove from heat, cool and refrigerate until you are ready to add it to the pasta dish.
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Tyler’s Ultimate Hash Browns

Ingredients

  • 1 ½ lbs. russet potatoes
  • 1 cup bacon lardoons
  • 1 medium shallot, sliced
  • 1 egg white
  • 4 green onions, roughly chopped
  • 2 sprigs thyme, leaves picked
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 2 tablespoons chopped flat-leaf parsley

Directions

  1. Preheat oven to 425 degrees F.
  2. Peel potatoes and wash. Use a mandolin, or food processor with the grater attachment to finely shred potatoes.
  3. Place in a kitchen towel and squeeze dry.
  4. Take a 9-inch oven proof skillet and add bacon and sliced shallots. Set over medium heat and render fat, 4 to 5 minutes. Shallots will caramelize.
  5. Using a slotted spoon, remove the bacon and shallots and put in a large mixing bowl (reserve the bacon fat and pan) with potato slices, egg white, green onions, and thyme leaves and season well with salt and pepper. Toss to combine.
  6. Spoon mixture into the hot pan with the bacon fat. Pack it in well pressing down with a large spoon to compress the mixture a little. Drizzle the top with some extra-virgin olive oil and season with salt and pepper.
  7. When it starts to get golden brown and crispy around the edges flip the hash brown over and pop into the oven to bake for 15 minutes.
  8. Remove from oven and allow to cool slightly before running a knife around the edges and then inverting the potato onto a cutting board.
  9. Slice into wedges, garnish with chopped flat leaf parsley and serve.
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Grandma Suraci’s Stuffed Artichokes

By Teresa Suraci/Dino Covelli

Ingredients

  • 6 whole globe artichokes
  • 2 cups plain bread crumbs
  • 5 cloves garlic, minced
  • handful chopped fresh parsley
  • ¼ cup grated Pecorino cheese
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon dried oregano
  • olive oil
  • salt
  • freshly ground black pepper

Directions

  1. Snip the pointed tips of artichoke leaves and cut off the stems. Wash and drain. Holding artichoke firmly by its base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
  2. In a medium bowl, combine bread crumbs, garlic, parsley, cheese, oregano, salt and pepper to taste; mix well. Drizzle in olive oil, mixing until a thick paste is formed.
  3. Press about an equal amount of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or casserole. Add enough water to reach half way up artichokes and add 2 tablespoons of olive oil.
  4. Bring to the boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.